Strawberry Short Cake

Michelle Daum, posted on July 1, 2010

This cake is especially wonderful when strawberries are in season. They are readily available right now at the Larchmont Farmer’s Market. A fun variation for July 4th is to use the 13 X 9 inch rectangular pan and decorate the upper left hand corner with blueberries instead of strawberries… creating an edible American Flag!!

Cream butter and sugar with electric mixer until light in color. Add egg yolks, one at a time, mixing well after each addition. Add vanilla and blend. Add dry ingredients, alternating with sour cream and ending with dry ingredients.

Place cream in mixer. Add sugar and vanilla. Whip cream until firm. If using 9 inch round cakes, slice one cake in half with a long, serrated knife. Store other cake for use at another time (or make more cream filling and use extra strawberries for a second shortcake). If using rectangular pan, slice entire cake in half using a sharp serrated knife. Place one of the halves on a cake plate with cut side down. Spread the cake with whipped cream. Top with cleaned and hulled strawberries. Place other halve of cake over berries with crumb side down. Spread with remaining whipped cream and top with strawberries.